CHICKEN AGRODOLCE (AN ITALIAN SWEET AND SOUR CHICKEN)
This is such a unique Italian chicken dish. Chicken breasts are briefly sauteed, then simmered in a sauce of honey, balsamic vinegar, wine, orange and lemon juice. Toss in a few toasted pignoli, and you've got a quick and delicious dinner with risotto or cappellini.
Provided by EdsGirlAngie
Categories Chicken Breast
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- In a large plastic bag, combine flour and chicken breasts, toss to coat.
- In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned.
- Remove chicken to a plate.
- To the skillet, add honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat.
- Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly.
- Remove garlic, bay leaves and allspice berries from sauce.
- Add pignoli and heat through, another 5 minutes or so.
- Delicious with angel hair pasta or a nice risotto.
CHICKEN AGRODOLCE
An amazingly flavored and unique reduction sauce recipe.
Provided by Divinity Turley
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Coat chicken with flour.
- Heat olive oil in a skillet over medium-high heat; cook chicken with garlic, ginger, and bay leaves until chicken is browned, about 5 minutes per side.
- Mix wine, vinegar, and honey together in a saucepan over medium heat; cook and stir until sauce is reduced by half, about 5 minutes. Add orange juice, lemon juice, salt, black pepper, and cayenne pepper and continue cooking until sauce is reduced by 2/3, about 10 minutes. Strain reduction sauce.
- Pour strained reduction sauce over chicken; add pine nuts and simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 438.2 calories, Carbohydrate 30 g, Cholesterol 117 mg, Fat 12.2 g, Fiber 1.1 g, Protein 47.3 g, SaturatedFat 2.4 g, Sodium 684.3 mg, Sugar 14.2 g
POLLO AGRODOLCE (VENETIAN SWEET-AND-SOUR CHICKEN)
This is my favorite dish from Bar Italia in St. Louis. I have been looking for this recipe forever and finally found it in a local newspaper.
Provided by Lorianne1
Categories Chicken
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, salt, pepper in a bowl.
- Add chicken to bowl and marinate in refrigerator 3 hours or overnight.
- Drain chicken and discard marinade Heat a large skillet over medium-high heat and add remaining oil and butter.
- When butter melts, add onion, peppers, and mushrooms.
- Saute until vegetables start to brown (about 4 min).
- Using tongs or a slotted spoon, transfer vegetables to a bowl; keep warm.
- Add chicken to skillet, with what was the skin side down; sear lightly.
- Turn chicken, add raisins and pine nuts, and cook 1-2 minutes, until pine nuts begin to brown.
- Add remaining 6 Tbsp of vinegar and vermouth; bring to a simmer.
- Season lightly with salt, then reduce heat to medium.
- Cook until chicken is just done and sauce is reduced to the consistency of a light syrup.
- If sauce is thick when chicken is done, add small ladlefuls of chicken stock.
- If the sauce is too thin when the chicken is done, remove chicken and continue to reduce sauce.
- When the sauce is the correct consistency, stir in vegetables and add salt if needed.
- Turn chicken pieces over to coat with sauce, then arrange on plate and spoon vegetables and sauce over chicken.
Nutrition Facts : Calories 649.6, Fat 33.9, SaturatedFat 6.7, Cholesterol 155.3, Sodium 575.4, Carbohydrate 32.5, Fiber 3.2, Sugar 23.6, Protein 52
SWEET AND SOUR CHICKEN
Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
- Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
SWEET AND SOUR CHICKEN: POLLO IN AGRODOLCE
Make and share this Sweet and Sour Chicken: Pollo in Agrodolce recipe from Food.com.
Provided by katie in the UP
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Remove all the skin and trim the fat from the chicken.
- Cut the chicken into 8 small pieces, using both the breast and the thighs, season with salt and pepper.
- In a Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
- When the oil starts to shimmer, add the chicken pieces and cook until golden brown, about 10 minutes on each side.
- Using a slotted spoon, remove the chicken pieces from the pan and set them aside.
- Add the onions and celery and let cook, stirring constantly, until soft and slightly golden, about 5 minutes.
- Return the chicken pieces to the pot.
- Add the currants, sugar, vinegar, olives, capers and half the olives.
- Season, to taste, with salt and pepper.
- Turn the heat to high and cook, turning the chicken constantly, until the vinegar evaporates, about 3 to 5 minutes.
- Turn the heat to medium-low, cover the saucepan and allow the chicken to cook through, about 20 to 25 minutes.
- Serve family style, garnished with the remaining almonds, fennel fronds, juice from orange wedges and pepperoncini.
Nutrition Facts : Calories 851.8, Fat 63.7, SaturatedFat 13.4, Cholesterol 181.1, Sodium 313.9, Carbohydrate 19.4, Fiber 4, Sugar 12.5, Protein 51.6
SWEET AND SOUR CHICKEN I
Pan fried chicken cubes served with a sweet and sour sauce.
Provided by LINDAHU
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
- Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
- Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
- When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 56.2 g, Cholesterol 160.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 59.2 g, SaturatedFat 2.9 g, Sodium 758.6 mg, Sugar 23.6 g
EASY SWEET AND SOUR CHICKEN
This a really easy recipe that the whole family will enjoy! Serve over rice.
Provided by wmbloomer
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine flour, garlic powder, salt, and black pepper in a shallow dish.
- Roll and coat chicken cubes in flour mixture.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
- Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
- Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
- Return chicken to the skillet.
- Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
- Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g
SWEET AND SOUR CHICKEN: POLLO IN AGRODOLCE
Steps:
- Remove all the skin and trim the fat from the chicken. Cut the chicken into 8 small pieces, using both the breast and the thighs, season with salt and pepper. In a Dutch oven, heat 1 tablespoon of the oil over medium-high heat. When the oil starts to shimmer, add the chicken pieces and cook until golden brown, about 10 minutes on each side. Using a slotted spoon, remove the chicken pieces from the pan and set them aside. Add the onions and celery and let cook, stirring constantly, until soft and slightly golden, about 5 minutes. Return the chicken pieces to the pot. Add the currants, sugar, vinegar, olives, capers and half the olives. Season, to taste, with salt and pepper. Turn the heat to high and cook, turning the chicken constantly, until the vinegar evaporates, about 3 to 5 minutes. Turn the heat to medium-low, cover the saucepan and allow the chicken to cook through, about 20 to 25 minutes. Serve family style, garnished with the remaining almonds, fennel fronds, juice from orange wedges and pepperoncini.
AGRODOLCE DI PEPERONI (SWEET AND SOUR PEPPERS)
Make and share this Agrodolce Di Peperoni (Sweet and Sour Peppers) recipe from Food.com.
Provided by English_Rose
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan. Once the oil is hot add the yellow and red pepper strips.
- Fry the pepper strips, stirring often, until golden brown.
- Add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and cook, stirring now and then, until evaporated.
- Cook on a medium heat, stirring now and then, for about 5 minutes, or until the peppers are tender.
- Season to taste with salt and freshly ground pepper. Serve hot or cold.
Nutrition Facts : Calories 231, Fat 21.5, SaturatedFat 3, Cholesterol 2.5, Sodium 233.7, Carbohydrate 9.6, Fiber 1.6, Sugar 4.9, Protein 1.9
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